Roasted strawberries are one of my favorite things — especially when we’re so close to strawberry season but not quite there yet. Baking strawbs brings out that natural sweetness and elevates an average berry to something amazing.
These breakfast crumble bars use strawberries as their sweet and tart filling for a treat that’s wholesome but tasty enough that you’d definitely eat it for dessert, too. I was inspired by these Strawberry Cheesecake Bars from the Kitchn, but these are vegan, gluten-free, and more about the strawberry and nutty crumble flavors.
I love serving these with a drizzle of almond or peanut butter or a scoop of coconut yogurt (though whipped cream or ice cream would work well, too if you’re going for a dessert vibe).
Strawberry Crumble Breakfast Bars
Makes 9 squares
For the crust
- 1 ½ cups rolled oats (gluten-free if needed), divided
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ cup melted coconut oil
- 2 tablespoons pure maple syrup or honey
- 3 tablespoons coconut or almond milk
- 1 teaspoons vanilla
- 2 ½ cups (about 1 pound) ripe strawberries, tops chopped off and sliced lengthwise
- 1 tablespoon pure maple syrup or honey
- 2 teaspoons lemon juice
- 1 tablespoon arrowroot powder
1. Heat oven to 350°F. Grease an 8×8-inch baking pan with coconut oil.
2. In a food processor, process 1 cup rolled oats until very finely chopped, bordering on flour, but it doesn’t have to be that fine.
3. Place processed oats, almond flour, baking powder, salt, cinnamon, and 1/2 cup unprocessed oats in a medium mixing bowl and stir to combine.
4. Melt coconut oil and add to the bowl, along with maple syrup or honey, coconut milk, and vanilla and stir with a rubber spatula until you have a well combined, kind of clumpy dough.
5. In another bowl, mix sliced strawberries, maple or honey, and lemon juice well. Add arrowroot powder and toss to combine.
6. Take 3/4 of the dough and press into the prepared pan in an even layer. Distribute strawberries in an even layer on top of the base. Top with the remaining oat and almond mixture dotting the strawberries with it.
7. Bake for 30 minutes. Take out and press the crumble mixture on top into the strawberries with the back of a wooden spoon. Place back in the oven for an additional 5 minutes.
Allow to cool and then cut into squares to serve.